| Year |
Citation |
Score |
| 2021 |
Thomas CL, Thippareddi H, Kumar S, Rigdon M, Mckee RW, Stelzleni A. Validation of commonly used antimicrobial interventions on bob veal carcasses for reducing Shiga toxin producing Escherichia coli surrogate populations. Journal of Food Protection. PMID 33561184 DOI: 10.4315/JFP-20-458 |
0.373 |
|
| 2020 |
Rincon A, Kumar S, Ritz CW, Jackson JS, Jackson CR, Frye JG, Hinton A, Singh M, Cosby DE, Cox NA, Thippareddi H. Antimicrobial interventions to reduce Salmonella and Campylobacter populations and improve shelf life of quail carcasses. Poultry Science. 99: 5977-5982. PMID 33142515 DOI: 10.1016/j.psj.2020.07.012 |
0.343 |
|
| 2019 |
Michael M, Acuff J, Lopez K, Vega D, Phebus R, Thippareddi H, Channaiah LH. Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. International Journal of Food Microbiology. 317: 108422. PMID 31756646 DOI: 10.1016/J.Ijfoodmicro.2019.108422 |
0.33 |
|
| 2019 |
Thomas CL, Stelzleni AM, Rincon AG, Kumar S, Rigdon M, McKee RW, Thippareddi H. Validation of Antimicrobial Interventions for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations during Goat Slaughter and Carcass Chilling. Journal of Food Protection. 364-370. PMID 30767673 DOI: 10.4315/0362-028X.JFP-18-298 |
0.395 |
|
| 2019 |
Channaiah LH, Michael M, Acuff JC, Lopez K, Phebus RK, Thippareddi H, Milliken G. Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts. International Journal of Food Microbiology. 294: 27-30. PMID 30739832 DOI: 10.1016/J.Ijfoodmicro.2019.01.013 |
0.306 |
|
| 2018 |
Hasty JD, Henson JA, Acuff GR, Burson DE, Luchansky JB, Sevart NJ, Phebus RK, Porto-Fett ACS, Thippareddi H. Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates. Journal of Food Protection. 762-768. PMID 29620486 DOI: 10.4315/0362-028X.Jfp-17-403 |
0.321 |
|
| 2017 |
Stella JM, Luchansky JB, Miller K, Shoyer BA, Shane LE, McGeary L, Osoria M, Stahler LJ, Sevart NJ, Phebus RK, Thippareddi H, Porto-Fett ACS. Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli. Journal of Food Protection. 1393-1400. PMID 28726488 DOI: 10.4315/0362-028X.Jfp-16-406 |
0.383 |
|
| 2016 |
Redondo-Solano M, Burson DE, Thippareddi H. Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork Meat. Journal of Food Protection. 79: 1468-1474. PMID 28221931 DOI: 10.4315/0362-028X.JFP-15-579 |
0.356 |
|
| 2016 |
Channaiah LH, Holmgren ES, Michael M, Sevart NJ, Milke D, Schwan CL, Krug M, Wilder A, Phebus RK, Thippareddi H, Milliken G. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators. Journal of Food Protection. 79: 544-52. PMID 27052857 DOI: 10.4315/0362-028X.Jfp-15-241 |
0.309 |
|
| 2016 |
Sevart NJ, Baumann N, Thippareddi H, Houser TA, Luchansky JB, Porto-Fett ACS, Marx DB, Acuff GR, Phebus RK. Evaluating the efficacy of three U.S. Department of Agriculture-approved antimicrobial sprays for reducing Shiga toxin-producing Escherichia coli surrogate populations on bob veal carcasses Journal of Food Protection. 79: 956-962. DOI: 10.4315/0362-028X.Jfp-15-435 |
0.377 |
|
| 2014 |
Juneja VK, Mukhopadhyay S, Ukuku D, Hwang CA, Wu VC, Thippareddi H. Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3. Journal of Food Protection. 77: 706-12. PMID 25198132 DOI: 10.4315/0362-028X.JFP-13-387 |
0.393 |
|
| 2014 |
Luchansky JB, Porto-Fett AC, Shoyer BA, Thippareddi H, Amaya JR, Lemler M. Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal. Journal of Food Protection. 77: 1201-6. PMID 24988030 DOI: 10.4315/0362-028X.JFP-13-414 |
0.32 |
|
| 2013 |
Redondo-Solano M, Valenzuela-Martinez C, Cassada DA, Snow DD, Juneja VK, Burson DE, Thippareddi H. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling. Food Microbiology. 35: 108-15. PMID 23664261 DOI: 10.1016/j.fm.2013.02.008 |
0.429 |
|
| 2013 |
Juneja VK, Baker DA, Thippareddi H, Snyder OP, Mohr TB. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling. Journal of Food Protection. 76: 65-71. PMID 23317858 DOI: 10.4315/0362-028X.JFP-12-289 |
0.379 |
|
| 2012 |
Li L, Valenzuela-Martinez C, Redondo M, Juneja VK, Burson DE, Thippareddi H. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef. Journal of Food Science. 77: M598-603. PMID 23163907 DOI: 10.1111/j.1750-3841.2012.02922.x |
0.405 |
|
| 2010 |
Chang SS, Redondo-Solano M, Thippareddi H. Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin. International Journal of Food Microbiology. 144: 141-6. PMID 20926150 DOI: 10.1016/j.ijfoodmicro.2010.09.011 |
0.344 |
|
| 2010 |
Singh A, Korasapati NR, Juneja VK, Thippareddi H. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling. Journal of Food Protection. 73: 879-87. PMID 20501039 |
0.385 |
|
| 2010 |
Valenzuela-Martinez C, Pena-Ramos A, Juneja VK, Korasapati NR, Burson DE, Thippareddi H. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients. Journal of Food Protection. 73: 470-6. PMID 20202331 |
0.384 |
|
| 2009 |
Luchansky JB, Porto-Fett AC, Shoyer B, Phebus RK, Thippareddi H, Call JE. Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill. Journal of Food Protection. 72: 1404-11. PMID 19681262 DOI: 10.4315/0362-028X-72.7.1404 |
0.36 |
|
| 2009 |
Miguel-Garcia DY, Juneja VK, Valenzuela-Melendrez M, Díaz-Cinco ME, Thippareddi H, Peña-Ramos EA. Clostridium perfringens growth from spore inocula in sous-vide processed pork-based mexican entrée Journal of Food Science. 74. PMID 19490335 DOI: 10.1111/j.1750-3841.2009.01131.x |
0.358 |
|
| 2008 |
Yarbaeva SN, Velugoti PR, Thippareddi H, Albrecht JA. Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate. Journal of Food Protection. 71: 77-82. PMID 18236666 |
0.398 |
|
| 2007 |
Reddy Velugoti P, Rajagopal L, Juneja V, Thippareddi H. Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork. Food Microbiology. 24: 687-94. PMID 17613365 DOI: 10.1016/J.Fm.2007.04.004 |
0.308 |
|
| 2007 |
Velugoti PR, Bohra LK, Juneja VK, Thippareddi H. Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey. Journal of Food Protection. 70: 923-9. PMID 17477262 |
0.364 |
|
| 2006 |
Juneja VK, Thippareddi H, Friedman M. Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling Journal of Food Protection. 69: 1546-1551. PMID 16865884 |
0.381 |
|
| 2006 |
Nightingale KK, Thippareddi H, Phebus RK, Marsden JL, Nutsch AL. Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes Journal of Food Protection. 69: 794-800. PMID 16629021 DOI: 10.4315/0362-028X-69.4.794 |
0.444 |
|
| 2006 |
Juneja VK, Thippareddi H, Bari L, Inatsu Y, Kawamoto S, Friedman M. Chitosan protects cooked ground beef and turkey against Clostridium perfringens spores during chilling Journal of Food Science. 71. DOI: 10.1111/j.1750-3841.2006.00109.x |
0.4 |
|
| 2006 |
Stoltenberg SK, Getty KJK, Thippareddi H, Phebus RK, Loughin TM. Fate of Escherichia coli O157:H7 during production of snack sticks made from beef or a venison/beef fat blend and directly acidified with citric or lactic acid Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00108.X |
0.374 |
|
| 2005 |
Sánchez-Plata MX, Amézquita A, Blankenship E, Burson DE, Juneja V, Thippareddi HV. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts Journal of Food Protection. 68: 2594-2605. PMID 16355831 DOI: 10.4315/0362-028X-68.12.2594 |
0.412 |
|
| 2005 |
Singh M, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef Journal of Food Protection. 68: 2349-2355. PMID 16300072 DOI: 10.4315/0362-028X-68.11.2349 |
0.382 |
|
| 2005 |
Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest. Journal of Food Protection. 68: 1823-30. PMID 16161680 DOI: 10.4315/0362-028X-68.9.1823 |
0.423 |
|
| 2005 |
Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes. Foodborne Pathogens and Disease. 2: 233-41. PMID 16156704 DOI: 10.1089/Fpd.2005.2.233 |
0.404 |
|
| 2005 |
Stoltenberg SK, Getty KJK, Thippareddi H, Loughin TM, Phebus RK. Validation of process capabilities for directly acidified beef and venison containing beef snack sticks for control of E. Coli O157:H7 Kansas Agricultural Experiment Station Research Reports. 128-130. DOI: 10.4148/2378-5977.1607 |
0.488 |
|
| 2005 |
Singh M, Thippareddi H, Herald TJ, Phebus RK, Marsden JL, Nutsch AL. Effects of cetylpyridinium chloride treatment of roast beef on Listeria monocytogenes populations and quality attributes Kansas Agricultural Experiment Station Research Reports. 118-119. DOI: 10.4148/2378-5977.1603 |
0.378 |
|
| 2004 |
Juneja VK, Thippareddi H. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast International Journal of Food Microbiology. 93: 155-163. PMID 15135954 DOI: 10.1016/j.ijfoodmicro.2003.10.012 |
0.391 |
|
| 2004 |
Sindt JJ, Drouillard JS, Thippareddi H, Phebus RK, Coetzer CM, Kerr KD, Lambert DL, Farran TB, Montgomery SP, LaBrune HJ. Effect of Maillard reaction products on ruminal and fecal acid-resistant E. coli, total coliforms, VFA profiles, and pH in steers. Journal of Animal Science. 82: 1170-6. PMID 15080340 DOI: 10.2527/2004.8241170X |
0.414 |
|
| 2004 |
Juneja VK, Thippareddi H. Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling Journal of Food Safety. 24: 95-108. |
0.403 |
|
| 2003 |
Sabah JR, Thippareddi H, Marsden JL, Fung DY. Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure. Journal of Food Protection. 66: 1408-12. PMID 12929827 DOI: 10.4315/0362-028X-66.8.1408 |
0.607 |
|
| 2003 |
Danler RJ, Boyle EA, Kastner CL, Thippareddi H, Fung DY, Phebus RK. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. Journal of Food Protection. 66: 501-3. PMID 12636309 DOI: 10.4315/0362-028X-66.3.501 |
0.591 |
|
| 2003 |
Thippareddi H, Juneja VK, Phebus RK, Marsden JL, Kastner CL. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork Journal of Food Protection. 66: 376-381. PMID 12636288 DOI: 10.4315/0362-028X-66.3.376 |
0.407 |
|
| 2003 |
Ortega MT, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Evaluation of consumer reheating methods fordestruction of Listeria monocytogenes in frankfurters Kansas Agricultural Experiment Station Research Reports. 62-64. DOI: 10.4148/2378-5977.1653 |
0.363 |
|
| 2002 |
Sindt JJ, Drouillard JS, Thippareddi H, Phebus RK, Lambert DL, Montgomery SP, Farran TB, LaBrune HJ, Higgins JJ, Ethington RT. Evaluation of finishing performance, carcass characteristics, acid-resistant E. coli and total coliforms from steers fed combinations of wet corn gluten feed and steam-flaked corn. Journal of Animal Science. 80: 3328-35. PMID 12542174 DOI: 10.2527/2002.80123328X |
0.402 |
|
| 2002 |
Gordon CM, Thippareddi H, Lambert DL, Kerr K, Pike N, Sindt JJ, Higgins JJ, Phebus RK, Drouillard JS. Dakota Gold®-brand dried distiller’s grains with solubles in finishing cattle diets: a preharvest strategy against acid resistant Escherichia coli and coliforms? Kansas Agricultural Experiment Station Research Reports. 56-61. DOI: 10.4148/2378-5977.1769 |
0.397 |
|
| 2002 |
Danler RJ, Thippareddi H, Boyle EAE, Phebus RK, Fung DYC, Kastner CL. Microbial flora of commercially produced vacuum packaged, cooked beef roast Kansas Agricultural Experiment Station Research Reports. 47-49. DOI: 10.4148/2378-5977.1768 |
0.378 |
|
| 2002 |
Gill VS, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Validation of a steam based post-processpasteurization system for control of Listeriamonocytogenes in ready-to-eat roast beef Kansas Agricultural Experiment Station Research Reports. 43-44. DOI: 10.4148/2378-5977.1728 |
0.383 |
|
| 2001 |
Sindt JJ, Thippareddi H, Lambert DL, Farran TB, Montgomery SP, LaBrune HJ, Higgins JJ, Drouillard JS, Phebus RK. Combinations of wet corn gluten feed and steam-flaked corn in finishing cattle diets: effects on acid-resistant E. Coli and coliforms, VFA Profiles and pH Kansas Agricultural Experiment Station Research Reports. 103-106. DOI: 10.4148/2378-5977.1721 |
0.397 |
|
| 2001 |
Ortega-Valenzuela MT, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Escherichia Coli O157:H7 risk assessmentfor production and cooking of restructured beef steaks Kansas Agricultural Experiment Station Research Reports. 42-44. DOI: 10.4148/2378-5977.1706 |
0.464 |
|
| 2000 |
Thippareddi H, Sporing S, Phebus RK, Marsden JL, Kastner CL. Escherichia coli O157:H7 risk assessmentfor blade-tenderized beef steaks Kansas Agricultural Experiment Station Research Reports. 117-118. DOI: 10.4148/2378-5977.1818 |
0.449 |
|
| 1995 |
THIPPAREDDI H, PHEBUS R, FUNG D, KASTNER C. USE OF UNIVERSAL PREENRICHMENT MEDIUM SUPPLEMENTED WITH OXYRASETMFOR THE SIMULTANEOUS RECOVERY OF ESCHERICHIA COLI O157:H7 AND YERSINIA ENTEROCOLITICA Journal of Rapid Methods and Automation in Microbiology. 4: 37-50. DOI: 10.1111/J.1745-4581.1995.Tb00103.X |
0.605 |
|
| 1994 |
Thippareddi H, Kone K, Phebus RK, Fung DYC, Kastner CL. Use of Oxyrase® enzyme to enhance recoveryof Escherichia coli O157:H7 from culturemedia and ground beef Kansas Agricultural Experiment Station Research Reports. 131-133. DOI: 10.4148/2378-5977.2083 |
0.393 |
|
| 1992 |
PHEBUS R, THIPPAREDDI H, KONE K, FUNG D, KASTNER C. USE of OXYRASETMENZYME IN ENRICHMENTS to ENHANCE the RECOVERY of ESCHERICHIA COLI O157:H7 FROM CULTURE MEDIA and GROUND BEEF Journal of Rapid Methods and Automation in Microbiology. 1: 249-260. DOI: 10.1111/J.1745-4581.1992.Tb00272.X |
0.614 |
|
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